Ingredients
- medium-to-large spaghetti squashleft whole*
- Pinch kosher saltoptional, plus additional to taste
Instructions
- Thoroughly wash the outside of the squash with soap and water. Rinse and dry.
- With a small, sharp knife, poke several holes all over the outside of the squash. These will act as air vents.
- Cover the slow cooker. For a 3 to 4 pound squash, cook on high for 3 to 4 hours or low for 5 to 6 hours. Add 1 hour (on high) or 1 1/2 hours (on low) for a squash that is 5 pounds or more. All slow cookers are different, so your cooking time may vary depending upon your model.
- Check for doneness: firmly and quickly poke the squash with your finger (be careful, it’s hot!). If the squash dents easily, it’s done (it should not be mushy). See photo above for a visual.
- Remove to a cutting board. Once the squash is cool enough to handle, cut off the top and bottom ends, then slice it in half. Scoop out and discard the seeds.
- Use any way you like! Fluff with a fork to shred into squash "noodles," use the halves for spaghetti squash boats, or try one of the other suggestions listed in the blog post above. I also like to season my squash with a light pinch of kosher salt.
Tips
You can cook the spaghetti squash whole. No need to cut it in half here! Triple points for ease.